These peanut butter fudge cookies are what happens when rich, brownie-like chocolate cookies meet a fluffy peanut butter filling. They’re soft, chewy, and just the right amount of sweet. It’s one of my favorite sandwich cookies recipe! This Peanut Butter Fudge Cookie recipe is one I reach for when I want something cozy and satisfying. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadVideo: Watch Us Make This RecipePeanut Butter Fudge Cookies RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make these Peanut Butter Fudge Cookies whenever an easy yet irresistible dessert. Here’s what makes them special: Rich, Fudgy Cookies: These cookies bake up soft and chewy, with that deep cocoa flavor that reminds me of brownies. It’s a family favorite like our Snickerdoodle Sandwich Cookies. Creamy Peanut Butter Filling: The filling is smooth, fluffy, and just the right amount of sweet. It spreads easily and sets beautifully between the cookies, making every bite a little peanut butter dream. Perfect Texture Combo: I love how the chewy chocolate cookies contrast with the soft, creamy center. It’s that balance of rich and light that keeps you coming back for another. Simple to Make: Even though they look fancy, these cookies come together with basic pantry ingredients and a few easy steps. If you like simple recipes that deliver big flavor, you’ll love these Peanut Butter Chocolate Chip Cookies. Always a Hit: These cookies never last long in my house. They’re the kind of treat people ask for again and again, whether it’s for a bake sale, a party, or just a cozy night in. Key Recipe Ingredients Butter – Adds richness and moisture to both the cookies and the filling. Slightly softened butter blends smoothly with the sugars for a creamy base. Brown Sugar – Adds moisture and a deep caramel note that makes the cookies extra chewy. Eggs – Bind the ingredients together and help create that soft, brownie-like texture. Unsweetened Cocoa Powder – Brings the deep chocolate flavor that makes these cookies taste like fudge. Use a good-quality cocoa for the best result. Milk Chocolate Chips – Add pockets of melty chocolate throughout the cookies. Semi-sweet chips work too if you prefer a less sweet bite. Creamy Peanut Butter – The star of the filling, giving it that smooth, nutty flavor. I like using a no-stir variety for consistent texture. Powdered Sugar – Sweetens and thickens the peanut butter filling until it’s light and fluffy. Whole Milk – Softens the filling to a spreadable consistency. You can substitute with half-and-half or a splash of cream if you prefer. Substitutions And Variations Here are some of our favorite substitutions and variations: Chocolate Options: I like using milk chocolate chips for a sweeter bite, but dark or semi-sweet chips make the cookies richer. You can even mix a few types for more depth. Topping Ideas: I sometimes drizzle melted chocolate over the finished cookies or sprinkle a little flaky sea salt on top. Holiday Touch: Roll the cookie dough balls in red and green sprinkles before baking. Step-By-Step Recipe Instructions Whisk together flour, salt, baking soda, and cocoa in a large bowl. Cream butter, granulated sugar, brown sugar, and vanilla until fluffy. Add beaten eggs and mix just until incorporated. Gently fold dry mixture into wet until fully combined. Stir in mini chocolate chips evenly throughout the dough. Form dough into a log, wrap, and chill until firm, about 1 hour. Divide dough into 20 portions and roll each into a ball. Press each ball gently onto a parchment-lined baking sheet. Beat peanut butter, butter, powdered sugar, and milk into a smooth filling. Spread filling on half the cookies and sandwich with the remaining halves. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Chill the Dough: You can prepare the cookie dough up to two days in advance. Keep it tightly wrapped in the fridge until you’re ready to bake. Let it sit at room temperature for about 15 minutes before shaping and baking. Prep the Filling: The peanut butter frosting can be made a day or two ahead. Store it in an airtight container in the fridge, then let it soften at room temperature before spreading. These Peanut Butter Fudge Cookies combine chewy chocolate cookies with a soft peanut butter filling. Video: Watch Us Make This Recipe Print Peanut Butter Fudge Cookies These peanut butter fudge cookies combine the best of three worlds – brownies, chocolate cookies, and peanut butter all wrapped into one decadent, chewy, stay-soft sandwich cookie! Course cookies, DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 15 minutes minutesCook Time 8 minutes minutesChill time 30 minutes minutesTotal Time 53 minutes minutes Servings 20 cookies Calories 426kcal Author Amy Dong IngredientsFor the Cookies:2 ¼ cups all purpose flour½ teaspoon table salt1 teaspoon baking soda1 cup butter slightly softened (2 sticks)½ cup granulated sugar1 cup brown sugar packed2 large eggs beaten, room temp1 tablespoon pure vanilla extract½ cup unsweetened real cocoa powder1 cup milk chocolate chipsFor the Filling:1 cup salted butter room temperature1 cup creamy peanut butter room temperature3 ¾ cups powdered sugar2-3 tablespoons whole milk InstructionsPreheat oven to 350F with rack on lower middle position. Line baking sheet with parchment paper.In a large bowl, whisk together flour, salt, baking soda, and cocoa.In another large bowl or the bowl of stand mixer, combine butter, both sugars, and vanilla. Beat on medium-high until it’s as fluffy as it can get, scraping sides down periodically; about 3-4 minutes. Add beaten eggs and beat just to combine.Using rubber spatula, gently fold flour mixture into butter mixture just until batter is completely moistened. Fold in milk chocolate chips.Wrap and chill dough until firm enough to handle, about 30 min to 1 hour.Form dough into 1 1/4-inch balls and flatten slightly, as these tend not to spread too much. Place on parchment lined baking sheet and bake 9-10 minutes. They might seem a bit underdone, but will set nicely when cool.Meanwhile, make the filling: Beat together the butter and peanut butter in a large bowl until smooth and fluffy. Gradually add in powdered sugar and beat until filling is smooth. Add 1 TB milk at a time, until desired consistency. Once cookies are completely cooled, spread half the cookies with the peanut butter frosting and sandwich with the remaining cookies. Video Notes Use room temperature butter and eggs so the dough mixes evenly and the cookies bake with a consistent texture. Don’t skip chilling the dough. It helps the cookies hold their shape and keeps them thick and chewy. Measure cocoa powder and flour correctly by spooning and leveling to avoid dense cookies. Bake just until the edges are set and the centers look slightly soft. They’ll firm up as they cool for that perfect fudgy bite. Let cookies cool completely before adding the filling so it doesn’t melt or slide off. For a fluffier filling, beat the butter and peanut butter longer before adding powdered sugar. Add milk to the filling one tablespoon at a time until it’s smooth and spreadable but not runny. If the filling feels too thick, mix in a touch more milk; if too thin, add a bit more powdered sugar. This recipe is part of our Cookie Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 426kcal | Carbohydrates: 62g | Protein: 6g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 326mg | Potassium: 185mg | Fiber: 2g | Sugar: 24g | Vitamin A: 597IU | Calcium: 39mg | Iron: 1mg Frequently Asked Questions Can I use natural peanut butter for the filling? You can, but the texture will be a bit different. Natural peanut butter tends to be thinner and oilier, so the filling may not hold its shape as well. If you use it, stir it thoroughly before mixing and add a little extra powdered sugar to thicken. Do I have to chill the dough before baking? Yes, chilling helps the dough firm up so the cookies hold their shape in the oven. It also gives the flavors time to develop and keeps the cookies soft and chewy. Can I make the cookies without the filling? Absolutely. The chocolate cookies are delicious on their own and taste like a cross between a brownie and a chewy chocolate chip cookie. You can even sprinkle a little sea salt on top before baking for a simple finish. What kind of cocoa powder works best? Use unsweetened natural cocoa powder for the best balance of flavor and texture. Dutch-process cocoa will work too, but it gives a slightly darker color and a smoother, less tangy chocolate taste. How long does it keep? Store the assembled cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze the cookies (unfilled) for up to 2 months and thaw before adding the peanut butter filling. More to Bake and Eat Chocolate Peanut Butter Bars (No-Bake) – These No-Bake Chocolate Peanut Butter Bars are ridiculously easy to make. An addictively delicious crowd pleaser every time. Salted Caramel Cookies – If you like chocolate and caramel, try these salted caramel cookies with browned butter, sea salt, and caramel drizzle. Cookies ‘n Cream Cookies – These Cookies ‘n Cream Cookies are sweet, salty, crunchy, and chewy – all at once! They are a cross between Oreos and chocolate chip cookies. Amazing! One Bowl Nutella Cookies – These One Bowl Nutella Cookies are easy, only requires a few ingredients, and super fudgy. They are great for last minute treats!